Spicy Butternut Squash Soup

I first made this in an Instant Pot, but it's super easy to make using standard equipment as well. Though it is delicious as a soup it can be pretty thick so also works well as a sauce for chicken or veggies.

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More recipe photos here: https://callingtochitchat.com/instant-pot-butternut-squash-soup/

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Ingredients:

• 2 lb butternut squash, peeled, seeded, and large diced
• 3 large carrots, peeled and chopped into large pieces
• 2 shallots, peeled and roughly diced
• 2-3 hot peppers, such as Cherry Bomb or serrano, roughly chopped (optional)
• 4 cups low-sodium vegetable stock
• 2 tbsp olive oil
• Spice blend: ½ tsp turmeric, ½ tsp cumin, ½ tsp salt, ¼ tsp fresh ground black pepper, ¼ tsp red pepper flakes- optional

Stovetop Directions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat until it shimmers.
2. Add the carrots, shallots, and peppers (if using). Sauté in olive oil 4-6 minutes, until slightly softened and some of the edges are slightly caramelized. Stir occasionally, but not too much – caramelization happens when veggies sit still!
3. Add the spice blend and stir to coat. Saute for 2-4 minutes more, allowing the spice blend to toast slightly and giving time for more caramelization happens. This builds flavor!
4. Add the squash and the stock, stirring up any browned bits from the bottom of the Instant Pot.
5. Bring to a boil, then reduce to a simmer and continue to simmer, covered, for 25-35 minutes, until the vegetables are very soft. Turn off the heat.
6. Using an immersion blender or (carefully!) working in batches with a regular blender, puree the soup until smooth. If you’re using an immersion blender, this step can be done directly in the pot. Test the soup and adjust seasoning as needed.
7. Serve in bowls with your favorite toppings, like croutons or pepitas.

bon appetit